Season the steak generously with salt and black pepper on all sides. Heat a skillet over medium-high heat and sear the steak for 3–4 minutes per side, or until it reaches your desired doneness, then remove from heat and rest for 5–10 minutes before slicing.

Bring a pot of water to a boil and cook the ramen noodles according to package instructions, discarding the seasoning packet. Drain and set aside once tender but still slightly firm.

In a large skillet over medium heat, add oil and butter, allowing the butter to melt completely. Stir in the minced garlic and sauté for 2–3 minutes until fragrant but not browned.

Add hoisin sauce, soy sauce, and sriracha to the skillet, stirring until fully combined. Pour in the heavy cream and bring the mixture to a gentle simmer for 2–3 minutes until slightly thickened.

Stir in the grated Parmesan and chopped parsley, mixing until the cheese melts and the sauce becomes smooth and creamy. Add the cooked noodles to the skillet and toss thoroughly to coat every strand in the sauce.

Slice the rested steak against the grain into thin strips and place over the creamy noodles. Garnish with additional parsley and serve immediately while hot and silky.